knedle

Noun

knedle sg or pl

1. (plural, singular) Boiled ball- or oval-shaped dumplings with a filling, with the dough either being potato-based or made of choux pastry, or sometimes curd-based, and filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat, and other ingredients, popular in Central and Eastern European countries, the fruit-filled variant being eaten as dessert, a main dish, or a side dish.
   • The meal accompanying the beer will probably be what is just about the national dish – a beef or pork goulash in a golden-to-dark gravy with dumplings known as knedle that resemble slices of rectangular, crustless white bread rather than the round balls of dough more familiar to Americans.1990 March 4, Joanne Furio, “Fare of the Country: In Czechoslovakia’s Hearty Pubs, Goulash and Beer”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from...
   • Knedle, by the way, is a kind of pierogi which, translated literally, means “small pies.” While knedle and kluski are easy to make, knedle can be special ordered from Polish delicatessens that handle catering such as The Polish Place Deli, […] Uncooked knedle can be frozen in airtight containers...2008 October 2, Pamela Silvestri, “Kneading kluski and knedle […]”, in Staten Island Advance, Staten Island, N.Y., →OCLC, page E11, column 1